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Advance Journal of Food Science and Technology
 
Print ISSN:  2042-4868
Online ISSN:  2042-4876
Frequency:  12
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    Current Issue
2018  (Vol. 14, Issue: 1)
Comparative Protein Quantification in Ultra Heat Treated Milk Using Kjeldahl Versus Dye Binding Methods
Wesam Ali B. Pharm and Jouma Zehouri

Year: 2018, Volume: 14, Issue: 1, Page No: 1-5

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Sensory Characterization of Commercial Dulce De Leche with Consumers and Trained Assessors
1Bruno Ricardo de Castro Leite Júnior, 2Miguel Meirelles de Oliveira, 1Meg da Silva Fernandes, 3Georgia Ane Raquel Sehn, 4Gabriela Guimarães Carvalho, 5Bruna Barone, 5Adriane CherpinskiCorrea and 5Helena Maria André Bolini

Year: 2018, Volume: 14, Issue: 1, Page No: 6-14

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Aromatic Composition of “Sodabi”, a Traditional Liquor of Fermented Oil Palm Wine
1Pelei Tagba, 2Elolo Osseyi, 3Marie-Laure Fauconnier and 1Courdjo Lamboni

Year: 2018, Volume: 14, Issue: 1, Page No: 15-22

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Prolonging Shelf-Life of Chinese Water Chestnut by Sodium Alginate
2Huawei Zeng, 1, 3, 4Jianjun Hou, 1, 3Jingjing Li, 1, 3Xiaosheng Tang, 1, 3Ming Ni and 1, 3, 4Yulin Li

Year: 2018, Volume: 14, Issue: 1, Page No: 23-28

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Fortification of Al-Jameed Bouillon by Adding Barley and Wheat Bran and Study its Effect on Chemical and Sensory Properties
Malak M. Angor

Year: 2018, Volume: 14, Issue: 1, Page No: 29-32

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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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